CN107439886A - A kind of preparation method of protein solid beverage - Google Patents

A kind of preparation method of protein solid beverage Download PDF

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Publication number
CN107439886A
CN107439886A CN201710706321.7A CN201710706321A CN107439886A CN 107439886 A CN107439886 A CN 107439886A CN 201710706321 A CN201710706321 A CN 201710706321A CN 107439886 A CN107439886 A CN 107439886A
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Prior art keywords
juice
parts
vegetables
fruits
weight
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董志华
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Foshan Hongqian Biotechnology Co ltd
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Foshan Hongqian Biotechnology Co ltd
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Priority to CN201710706321.7A priority Critical patent/CN107439886A/en
Publication of CN107439886A publication Critical patent/CN107439886A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a kind of preparation method of protein solid beverage, comprise the following steps：A variety of vegetables and fruits are squeezed the juice to obtain vegetables and fruits juice, and vegetables and fruits juice is subjected to high-temperature sterilization；Vegetables and fruits juice after sterilizing is fermented and sterilized in lactic acid bacteria, active bacteria and probiotics respectively, to obtain beverage slurries；Auxiliary material is added in beverage slurries and carries out thickening filtration, and is dried, obtains solid beverage；Lactalbumin, casein and soy peptide powder are added in solids, and is mixed, to obtain protein solid beverage；Wherein, vegetables and fruits juice includes one or more of combinations in black fungus juice, mint juice, radix tarxaci juice, blueberry juice, haw juice, corn stigma juice, lemon juice and dark-plum juice.The protein solid beverage of the present invention containing the material such as the probiotics closely related with immunologic function, protein, vitamin A, vitamin C, vitamin E, vitamin B and zinc, iron, copper, selenium element, there is significant effect to strengthen immunity simultaneously.

Description

A kind of preparation method of protein solid beverage
Technical field
The present invention relates to the preparation method of field of beverage, more particularly to protein solid beverage.
Background technology
Immunity is the defense mechanism of human body itself, is that human bioequivalence and any foreign matter of the external intrusion of elimination are (viral, thin Bacterium etc.), processing aging, damage, death, the own cells of denaturation and identification and processing vivo mutations cell and virus are infected thin The ability of born of the same parents.
The immunologic function of human body be by various immunocytes (including lymphocyte, monocyte, macrophage, granulocyte, Mast cell, auxiliary cell etc., are primarily present in blood) with these cells secreted by antibody and cell factor, and liver, The huge immune system being formed of organ containing a large amount of leucocytes such as spleen, lymph node, thymus gland, marrow performs.
The immune system of human body mainly has the function of three aspects：1. defend the safeguard function of pathogenic microbes infection；② Remove the Selfstabilizing function of " impurity " in vivo；3. it is identified to itself or by species variation cell caused by environmental stimuli With the immune monitoring function of killing.
The disease of human body 90% is relevant with immunity, and it is exactly liable to illness that hypoimmunity, which most directly shows, because often Illness, aggravated the consumption of body, thus typically have a delicate constitution, be malnutritive, be One's spirits are drooping, fatigue and weak, appetite reduce, Sleep-disorder etc. shows, and can if things go on like this cause body and intelligence development bad, also easily induces major disease.
Immune system is to carry out self-renewing to the composition of its cell and protein constantly in itself, and than other organs Renewal speed it is faster.Immune system must update the major part of itself daily, it is necessary to identify antigenic substance and quick conjunction Into multiple proteins, such as immunoglobulin, complement and various enzymes, it must quickly produce lymphocyte, thick liquid cell and neutrophilia Leucocyte, therefore immune system relys more on daily sufficient nutrition supply than other systems.It is finally synthesizing by amino acid to polypeptide Protein, energy is synthesized dependent on caused by fat and carbohydrate, and various vitamin and minerals are played A variety of important function.
The content of the invention
In order to solve the above problems, the invention provides a kind of preparation method of protein solid beverage, comprise the following steps：
A variety of vegetables and fruits are squeezed the juice to obtain vegetables and fruits juice, and the vegetables and fruits juice is subjected to high-temperature sterilization；
The vegetables and fruits juice after sterilizing is fermented and sterilized in lactic acid bacteria, active bacteria and probiotics respectively, with Obtain beverage slurries；
Auxiliary material is added in the beverage slurries and carries out thickening filtration, and is dried, obtains solid beverage；
Lactalbumin, casein and soy peptide powder are added in the solid, and is mixed, is consolidated with obtaining albumen Body beverage；
Wherein, the vegetables and fruits juice includes black fungus juice, mint juice, radix tarxaci juice, blueberry juice, haw juice, corn stigma One or more of combinations in juice, lemon juice and dark-plum juice.
Further, the vegetables and fruits juice after sterilizing is fermented in lactic acid bacteria, active bacteria and probiotics respectively And sterilize, comprise the following steps：
The vegetables and fruits juice equal proportion after sterilizing is divided into three parts；
Lactic acid bacteria is added in first portion of vegetables and fruits juice to ferment at 30-40 DEG C, and stops fermentation when pH value reaches 3；
Active bacteria is added in second portion of vegetables and fruits juice to ferment at 20-25 DEG C, and stops fermentation when pH value reaches 4；
Probiotics is added in the 3rd portion of vegetables and fruits juice to ferment at 25-30 DEG C, and stops hair when pH value reaches 3.5 Ferment；
Three portions of fermented complete vegetables and fruits juice are subjected to high-temperature sterilization respectively.
Further, respectively three portions of fermented complete vegetables and fruits juice are carried out also including walking as follows after high-temperature sterilization Suddenly：
The fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed and stirred for, reached in pH value Stop fermentation when 3.5, to obtain beverage slurries.
Further, the auxiliary material be xylitol, Sucralose, silica, potassium chloride, calcium chloride, radix tarxaci and One or more of combination in maltodextrin.
Further, the vegetables and fruits juice includes following parts by weight juice：
Black fungus juice, its parts by weight are 10-20 parts；
Mint juice, its parts by weight are 2-3 parts；
Radix tarxaci juice, its parts by weight are 5-10 parts；
Blueberry juice, its parts by weight are 20-30 parts；
Haw juice, its parts by weight are 5-10 parts；
Corn stigma juice, its parts by weight are 5-10 parts；
Lemon juice, its parts by weight are 2-3 parts；
Dark-plum juice, its parts by weight are 10-20 parts.
Further, the vegetables and fruits juice includes following parts by weight juice：
Mint juice, its parts by weight are 2-3 parts；
Radix tarxaci juice, its parts by weight are 20-30 parts；
Blueberry juice, its parts by weight are 30-40 parts；
Haw juice, its parts by weight are 2-5 parts；
Corn stigma juice, its parts by weight are 10-20 parts；
Dark-plum juice, its parts by weight are 10-20 parts.
Further, the vegetables and fruits juice includes following parts by weight juice：
Black fungus juice, its parts by weight are 5-10 parts；
Radix tarxaci juice, its parts by weight are 10-20 parts；
Haw juice, its parts by weight are 10-20 parts；
Corn stigma juice, its parts by weight are 15-25 parts；
Lemon juice, its parts by weight are 2-3 parts；
Dark-plum juice, its parts by weight are 20-30 parts.
Further, the fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed and stirred for, wrapped Include following steps：
The fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed；
40-50U/100ml cellulase degradation 5-10 minutes are added while stirring, then are added while stirring 6-10U/100ml pectinase enzymatic hydrolysis 20-30 minutes.
Compared with prior art, the present invention has the advantages of following prominent：
1st, protein solid beverage of the invention is simultaneously containing the probiotics closely related with immunologic function, protein, dimension life The material such as plain A, vitamin C, vitamin E, vitamin B and zinc, iron, copper, selenium element, there is significant effect to strengthen immunity.
2nd, each component in protein solid beverage of the present invention mutually promotees mutually to enter, and also has in terms of immune effect is strengthened and mutually promotes Effect.
3rd, lactalbumin, casein and soy peptide powder are easier to be absorbed, and digestibility is high, provide for body needed for The various amino acid wanted, and improve the cellular immune function of body.
4th, the present invention with the addition of vegetables and fruits juice, contain the group with strengthen immunity effect that species is abundant, content is higher Point, the effect of strengthen immunity is also better than addition multivitamin and mineral matter element, and masks Soybean Peptide and clear egg The white niff of polypeptide and the taste of peptide, the micro- sweet tea of products taste of the present invention, slightly little by little sour, fruit aroma is strong, grows Taste is pleasant, is advantageous to promote the desire of children's feed.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing There is the required accompanying drawing used in technology description to be briefly described, it should be apparent that, drawings in the following description are only this Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the flow chart of the preparation method of protein solid beverage according to an embodiment of the invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on Embodiment in the present invention, those of ordinary skill in the art obtained on the premise of creative work is not made it is all its His embodiment, belongs to the scope of protection of the invention.
As shown in figure 1, the invention provides the invention provides a kind of preparation method of protein solid beverage, including it is as follows Step：
S100, a variety of vegetables and fruits are squeezed the juice to obtain vegetables and fruits juice, and the vegetables and fruits juice is subjected to high-temperature sterilization；
S200, the vegetables and fruits juice after sterilizing fermented and gone out in lactic acid bacteria, active bacteria and probiotics respectively Bacterium, to obtain beverage slurries；
S300, auxiliary material progress thickening filtration is added in the beverage slurries, and dried, obtain solid beverage；
S400, lactalbumin, casein and soy peptide powder are added in the solid, and mixed, to obtain Protein solid beverage；
Wherein, the vegetables and fruits juice includes black fungus juice, mint juice, radix tarxaci juice, blueberry juice, haw juice, corn stigma One or more of combinations in juice, lemon juice and dark-plum juice.
Wherein, the vegetables and fruits juice after sterilizing is fermented and gone out in lactic acid bacteria, active bacteria and probiotics respectively Bacterium, comprise the following steps：
S210, the vegetables and fruits juice equal proportion after sterilizing is divided into three parts；
S220, addition lactic acid bacteria is fermented at 30-40 DEG C in first portion of vegetables and fruits juice, and is stopped when pH value reaches 3 Fermentation；
S230, addition active bacteria is fermented at 20-25 DEG C in second portion of vegetables and fruits juice, and is stopped when pH value reaches 4 Fermentation；
S240, addition probiotics is fermented at 25-30 DEG C in the 3rd portion of vegetables and fruits juice, and is stopped when pH value reaches 3.5 Only ferment；
S250, three portions of fermented complete vegetables and fruits juice are subjected to high-temperature sterilization respectively.
Wherein, respectively three portions of fermented complete vegetables and fruits juice after high-temperature sterilization also comprise the following steps：
S260, the fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed and stirred for, in pH value Stop fermentation when reaching 3.5, to obtain beverage slurries.
Wherein, the auxiliary material is xylitol, Sucralose, silica, potassium chloride, calcium chloride, radix tarxaci and malt One or more of combination in dextrin.
Wherein, the vegetables and fruits juice includes following parts by weight juice：
Black fungus juice, its parts by weight are 10-20 parts；
Mint juice, its parts by weight are 2-3 parts；
Radix tarxaci juice, its parts by weight are 5-10 parts；
Blueberry juice, its parts by weight are 20-30 parts；
Haw juice, its parts by weight are 5-10 parts；
Corn stigma juice, its parts by weight are 5-10 parts；
Lemon juice, its parts by weight are 2-3 parts；
Dark-plum juice, its parts by weight are 10-20 parts.
Wherein, the vegetables and fruits juice includes following parts by weight juice：
Mint juice, its parts by weight are 2-3 parts；
Radix tarxaci juice, its parts by weight are 20-30 parts；
Blueberry juice, its parts by weight are 30-40 parts；
Haw juice, its parts by weight are 2-5 parts；
Corn stigma juice, its parts by weight are 10-20 parts；
Dark-plum juice, its parts by weight are 10-20 parts.
Wherein, the vegetables and fruits juice includes following parts by weight juice：
Black fungus juice, its parts by weight are 5-10 parts；
Radix tarxaci juice, its parts by weight are 10-20 parts；
Haw juice, its parts by weight are 10-20 parts；
Corn stigma juice, its parts by weight are 15-25 parts；
Lemon juice, its parts by weight are 2-3 parts；
Dark-plum juice, its parts by weight are 20-30 parts.
Wherein, the fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed and stirred for, including such as Lower step：
The fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed；
40-50U/100ml cellulase degradation 5-10 minutes are added while stirring, then are added while stirring 6-10U/100ml pectinase enzymatic hydrolysis 20-30 minutes.
Compared with prior art, the present invention has the advantages of following prominent：
1st, protein solid beverage of the invention is simultaneously containing the probiotics closely related with immunologic function, protein, dimension life The material such as plain A, vitamin C, vitamin E, vitamin B and zinc, iron, copper, selenium element, there is significant effect to strengthen immunity.
2nd, each component in protein solid beverage of the present invention mutually promotees mutually to enter, and also has in terms of immune effect is strengthened and mutually promotes Effect.
3rd, lactalbumin, casein and soy peptide powder are easier to be absorbed, and digestibility is high, provide for body needed for The various amino acid wanted, and improve the cellular immune function of body.
4th, the present invention with the addition of vegetables and fruits juice, contain the group with strengthen immunity effect that species is abundant, content is higher Point, the effect of strengthen immunity is also better than addition multivitamin and mineral matter element, and masks Soybean Peptide and clear egg The white niff of polypeptide and the taste of peptide, the micro- sweet tea of products taste of the present invention, slightly little by little sour, fruit aroma is strong, grows Taste is pleasant, is advantageous to promote the desire of children's feed.
Described above is the preferred embodiment of the present invention, it is noted that for those skilled in the art For, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications are also considered as Protection scope of the present invention.

Claims (8)

1. a kind of preparation method of protein solid beverage, it is characterised in that comprise the following steps：
A variety of vegetables and fruits are squeezed the juice to obtain vegetables and fruits juice, and the vegetables and fruits juice is subjected to high-temperature sterilization；
The vegetables and fruits juice after sterilizing is fermented and sterilized in lactic acid bacteria, active bacteria and probiotics respectively, to obtain Beverage slurries；
Auxiliary material is added in the beverage slurries and carries out thickening filtration, and is dried, obtains solid beverage；
Lactalbumin, casein and soy peptide powder are added in the solid, and is mixed, to obtain protein solid drink Material；
Wherein, the vegetables and fruits juice includes black fungus juice, mint juice, radix tarxaci juice, blueberry juice, haw juice, corn stigma juice, lemon One or more of combinations in lemon juice and dark-plum juice.
2. the preparation method of protein solid beverage according to claim 1, it is characterised in that by the vegetables and fruits after sterilizing Juice is fermented and sterilized in lactic acid bacteria, active bacteria and probiotics respectively, is comprised the following steps：
The vegetables and fruits juice equal proportion after sterilizing is divided into three parts；
Lactic acid bacteria is added in first portion of vegetables and fruits juice to ferment at 30-40 DEG C, and stops fermentation when pH value reaches 3；
Active bacteria is added in second portion of vegetables and fruits juice to ferment at 20-25 DEG C, and stops fermentation when pH value reaches 4；
Probiotics is added in the 3rd portion of vegetables and fruits juice to ferment at 25-30 DEG C, and stops fermentation when pH value reaches 3.5；
Three portions of fermented complete vegetables and fruits juice are subjected to high-temperature sterilization respectively.
3. the preparation method of protein solid beverage according to claim 2, it is characterised in that fermented by three parts respectively Complete vegetables and fruits juice also comprise the following steps after high-temperature sterilization：
The fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed and stirred for, when pH value reaches 3.5 Stop fermentation, to obtain beverage slurries.
4. the preparation method of protein solid beverage according to claim 3, it is characterised in that the auxiliary material be xylitol, One or more of combination in Sucralose, silica, potassium chloride, calcium chloride, radix tarxaci and maltodextrin.
5. according to the preparation method any one of claim 2-4, it is characterised in that the vegetables and fruits juice includes following heavy Measure part juice：
Black fungus juice, its parts by weight are 10-20 parts；
Mint juice, its parts by weight are 2-3 parts；
Radix tarxaci juice, its parts by weight are 5-10 parts；
Blueberry juice, its parts by weight are 20-30 parts；
Haw juice, its parts by weight are 5-10 parts；
Corn stigma juice, its parts by weight are 5-10 parts；
Lemon juice, its parts by weight are 2-3 parts；
Dark-plum juice, its parts by weight are 10-20 parts.
6. according to the preparation method any one of claim 2-4, it is characterised in that the vegetables and fruits juice includes following heavy Measure part juice：
Mint juice, its parts by weight are 2-3 parts；
Radix tarxaci juice, its parts by weight are 20-30 parts；
Blueberry juice, its parts by weight are 30-40 parts；
Haw juice, its parts by weight are 2-5 parts；
Corn stigma juice, its parts by weight are 10-20 parts；
Dark-plum juice, its parts by weight are 10-20 parts.
7. according to the preparation method any one of claim 2-4, it is characterised in that the vegetables and fruits juice includes following heavy Measure part juice：
Black fungus juice, its parts by weight are 5-10 parts；
Radix tarxaci juice, its parts by weight are 10-20 parts；
Haw juice, its parts by weight are 10-20 parts；
Corn stigma juice, its parts by weight are 15-25 parts；
Lemon juice, its parts by weight are 2-3 parts；
Dark-plum juice, its parts by weight are 20-30 parts.
8. according to the preparation method any one of claim 4-6, it is characterised in that by three parts after high-temperature sterilization Fermented complete vegetables and fruits juice is mixed and stirred for, and is comprised the following steps：
The fermented complete vegetables and fruits juice of three portions after high-temperature sterilization is mixed；
40-50U/100ml cellulase degradation 5-10 minutes are added while stirring, then 6- is added while stirring 10U/100ml pectinase enzymatic hydrolysis 20-30 minutes.
CN201710706321.7A 2017-08-17 2017-08-17 A kind of preparation method of protein solid beverage Pending CN107439886A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109315663A (en) * 2018-08-27 2019-02-12 杭州维洛斯生物科技有限责任公司 A kind of vanilla flavored albumen composite fermentation fruits and vegetables solid beverage and preparation method thereof
CN109845924A (en) * 2017-11-30 2019-06-07 内蒙古伊利实业集团股份有限公司 A kind of preparation method of the fruit drink of viable type containing albumen

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CN104738780A (en) * 2015-04-21 2015-07-01 杭州曜拓贸易有限公司 Integrated fruit enzyme and preparation method thereof
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CN1051117A (en) * 1990-11-14 1991-05-08 江西省靖安县饮料食品厂 The preparation method of the happy beverage of gold fruit
CN102356899A (en) * 2011-09-07 2012-02-22 中国食品发酵工业研究院 Natural fruit and vegetable ferment beverage, and preparation method thereof
CN102919922A (en) * 2012-11-08 2013-02-13 黑龙江省轻工科学研究院 Method for preparing blueberry juice powder fermented by composite probiotics
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CN106490436A (en) * 2016-10-29 2017-03-15 常州市鼎升环保科技有限公司 A kind of preparation method of instant fruit-vegetable type solid beverage
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CN109845924A (en) * 2017-11-30 2019-06-07 内蒙古伊利实业集团股份有限公司 A kind of preparation method of the fruit drink of viable type containing albumen
CN109845924B (en) * 2017-11-30 2023-04-11 内蒙古伊利实业集团股份有限公司 Preparation method of protein-containing viable bacteria type fruit juice beverage
CN109315663A (en) * 2018-08-27 2019-02-12 杭州维洛斯生物科技有限责任公司 A kind of vanilla flavored albumen composite fermentation fruits and vegetables solid beverage and preparation method thereof

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